Italian cuisine: Main Course
- Stuffed tomatoes with rice
- Stuffed veal escalope with brie and Parma ham in rocket
- Sucking pig chop with rosemary sauce
- Sucking pig in caraway and garlic crust
- Sucking pig roll in raw ham with polenta timbale
- Tournedo of beef fillet in parmesan crust, mashed potatoes and peppers and broccoli vegetables
- Tripe soup with parmesan
- Veal in tunny sauce
- Veal meatballs in bacon filled with mozzarelline
- Veal roll filled with vegetables, mozzarella and raw ham on sauteed Savoy cabbage
- Veal roulade filled with vegetables and mozzarella
- Veal steak baked with courgettes and mozzarella
- Veal steak in basil crust on red wine sauce
- Veal steak in raw ham on sauteed vegetables with morels sauce
- Veal steak with chanterelles in cream
- Vegetables noodles in a curry sauce with mozzarella and cherry tomatoes
- Venetian calf's liver
- Venetian calf's liver with roast potatoes
- Venetian calf's liver with roast potatoes and vegetables
- Venetian calf's liver with roast potatoes and vegetables in season
- Venison fillet in Savoy cabbage with balsamic vinegar and chestnuts
- Venison noisettes in olive crust with vegetables
- Venison noisettes sauté in thyme sauce
- Venison noisettes with berries of elderberry, broccoli purée and grilled yellow boletus mushrooms
- Venison noisettes with thyme sauce
- White asparagus with home-smoked ham, horseradish and egg sauce
- Wild boar cutlets in yellow boletus mushrooms sauce
- Wild boar cutlets with yellow boletus mushrooms sauce
